With vanilla sugar
200g (6 1/2ounces) butter, vegan softened
¾ cup (150g) finely packed light brown sugar
2 teaspoon vanilla extract
2 vegan eggs
2 cups (300g) self-raising gluten free flour (optional)
2/3 cup (160ml) vegan buttermilk
425g (13 ½ ounces) canned black berries in syrup, drained or fresh blackberries
30g (1ounce) vegan butter,melted
Vanilla sugar (optional)
1 vanilla bean
½ cup( 110g) white (granulated) sugar
1.Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
2. Beat softened butter, sugar and extract in a small bowl with electric mixer until light and fluffy.
Add egg. Stir in sifted flour and buttermilk, in two batches. Spread mixture into pan; top with berries.
3.Bake teacake about 1 hour. Stand in pan 10 minutes; turn, top-side up, onto a wire rack.
4.Meanwhile, make vanilla sugar
5.Brush warm teacake with melted butter, sprinkle with reserved vanilla sugar. Serve warm.
Split vanilla in half bean in half lengthways; scrape seeds into the blender or processor. Add sugar, process until fine. Reserve 2 tablespoons for this recipe; store unused sugar in an airtight container for another use.